8322

Beetroot, goat’s cheese and walnut pittas

  • serves 2

These little veggie pockets are a really healthy way to enjoy fresh produce - beetroot, goat's cheese and walnuts - without being too fussy. They're easy to make and ready in just fifteen minutes, perfect for a midweek meat-free meal.

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Ingredients

  • wholemeal pitta 2, or 4 mini
  • raw beetroot 1, medium sized, peeled and grated
  • rocket 50g
  • lambs lettuce 50g
  • lemon
 ½, juiced
  • 
olive oil
  • red onion chutney 1tbsp
  • soft goat’s cheese 50g
  • walnut halves 1tbsp, toasted and chopped

Method

  • Step 1

    toast the pittas. mix the grated beetroot with the rocket and lamb’s lettuce, tossing in a little lemon juice, some seasoning and 1 tsp of olive oil. split the pittas down one side and spread the onion chutney on one half and then add the salad leaves. crumble the goat’s cheese on top and scatter with the chopped, toasted walnuts.

Nutritional Information

  • Kcals 300
  • Fat 12.2g
  • Carbs 33.2g
  • Fibre 4.5g
  • Protein 14.1g
  • Salt 0.9g
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